# Hearty Tortellini Soup with Italian Sausage and Spinach: A Cozy Bowl of Italian Comfort

The beauty of this Tortellini Soup with Italian Sausage and Spinach lies not just in its incredible flavor profile but also in its adaptability. Don’t have spinach on hand? Kale or Swiss chard work beautifully as substitutes. Prefer a less spicy experience? Opt for mild Italian sausage instead of hot. The soup also welcomes additional vegetables like diced zucchini or bell peppers if you’re looking to increase your veggie intake.

This recipe has become a staple in my household, especially during the cooler months when nothing satisfies quite like a bowl of hearty soup. The combination of the savory broth, tender tortellini, and wilted spinach creates a texture experience that’s as satisfying as the flavor. Plus, it reheats beautifully, making it perfect for batch cooking. In fact, many of my friends claim it tastes even better the next day, after the flavors have had time to deepen and meld together overnight in the refrigerator.

Ingredients

• 1 pound Italian sausage (casings removed if using links)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, adjust to taste)
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 9 oz refrigerated cheese tortellini
• 4 cups fresh spinach, roughly chopped
• ½ cup heavy cream
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving
• Fresh basil leaves, chopped, for garnish

Instructions

1. Brown the sausage: In a large Dutch oven or soup pot, cook the Italian sausage over medium-high heat until browned and cooked through, about 5-7 minutes. Break it up with a wooden spoon as it cooks. Once browned, transfer about half of the sausage to a paper towel-lined plate (we’ll add this back later for extra texture).
2. Sauté the aromatics: To the remaining sausage in the pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add vegetables and seasonings: Stir in the diced carrots and celery. Cook for 3-4 minutes until they begin to soften. Add the dried basil, oregano, and red pepper flakes (if using). Season with a pinch of salt and freshly ground black pepper.
4. Build the soup base: Pour in the chicken broth, diced tomatoes with their juice, and tomato sauce. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld and the vegetables to soften.
5. Cook the tortellini: Add the refrigerated tortellini directly to the simmering soup and cook according to package instructions, usually about 5-7 minutes until tender.
6. Finish the soup: Reduce heat to low and stir in the reserved browned sausage, chopped spinach, and heavy cream. Cook just until the spinach is wilted, about 2 minutes. Taste and adjust seasoning with salt and pepper if needed.
7. Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of freshly grated Parmesan cheese and chopped fresh basil.

Tips for Perfect Tortellini Soup

For the best possible flavor experience with this soup, consider these helpful tips that I’ve discovered through multiple iterations of this recipe:

First, don’t rush the sausage browning process. Those caramelized bits at the bottom of the pot (fond) are pure flavor gold that will infuse your entire soup. If you’re using sausage links rather than ground sausage, removing the casings allows the meat to break down more easily and distribute the flavor more evenly throughout the soup.

When it comes to the tortellini, I strongly recommend using refrigerated tortellini rather than dried for this recipe. The texture is superior and they cook more quickly right in the soup. If you do use dried tortellini, you’ll need to increase the cooking time and possibly add extra broth as they’ll absorb more liquid.

The heavy cream adds a wonderful richness to the soup, but if you’re looking for a lighter version, you can substitute half-and-half or even whole milk. For a dairy-free alternative, coconut cream works surprisingly well and adds a subtle sweetness that complements the savory sausage beautifully.

If you’re planning to make this soup ahead of time or expect to have leftovers, consider cooking and storing the tortellini separately. This prevents them from absorbing too much liquid and becoming mushy when reheated. Simply add the cooked tortellini to individual bowls and ladle the hot soup over them when serving.

Serving Suggestions

This hearty soup is certainly a meal in itself, but if you’re looking to create a complete Italian-inspired dinner experience, consider serving it with a simple side salad dressed with a light vinaigrette or a basket of warm, crusty Italian bread for dipping into that flavorful broth. For an extra touch of indulgence, garlic bread makes an irresistible companion.

For wine lovers, this soup pairs beautifully with a medium-bodied red like Chianti or Sangiovese, which complements the tomato and herb flavors without overwhelming the dish. If you prefer white wine, a crisp Pinot Grigio offers a refreshing contrast to the soup’s richness.

The next time you’re craving a comforting meal that delivers maximum flavor with minimal effort, give this Tortellini Soup with Italian Sausage and Spinach a try. It’s the kind of recipe that quickly becomes a family favorite, requested again and again as the temperatures drop and comfort food season arrives. From my kitchen to yours, enjoy every hearty, satisfying spoonful!

This hearty Tortellini Soup with Italian Sausage and Spinach combines cheese-filled pasta, savory sausage, and fresh spinach in a rich tomato broth for a comforting meal ready in under 45 minutes. Perfect for weeknight dinners or meal prep, this Italian-inspired soup delivers restaurant-quality flavor with minimal effort.